Curried Pumpkin Soup with Spicy Lentil Crisps Recipe

Name: Curried Pumpkin Soup with Spicy Lentil Crisps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 pounds sugar pumpkins or butternut squash, halved lengthwise; 2 tablespoons vegetable oil; 5 pearspeeled, cored and cut into 2-inch chunks; 3 large Spanish onions, sliced; 10 garlic cloves, chopped; 3 1/2 tablespoons curry powder; Salt and freshly ground pepper; 4 quarts chicken stock or canned low-sodium broth; 1 1/2 cups dry white wine; 1 cup creme fraiche or heavy cream; Lentil Crisps

Servings: persons

9 pounds sugar pumpkins or butternut squash, halved lengthwise
2 tablespoons vegetable oil
5 pearspeeled, cored and cut into 2-inch chunks
3 large Spanish onions, sliced
10 garlic cloves, chopped
3 1/2 tablespoons curry powder
Salt and freshly ground pepper
4 quarts chicken stock or canned low-sodium broth
1 1/2 cups dry white wine
1 cup creme fraiche or heavy cream
Lentil Crisps

1
Preheat the oven to 350.
2
Place the halved pumpkins on 2 large rimmed baking sheets and add 1/2 cup of water to each sheet.
3
Bake for about 1 1/2 hours, or until tender.
4
When cool enough to handle, discard the seeds and peel the pumpkins.
5
Heat the oil in a large heavy casserole.
6
Add the pears, onions, garlic, curry powder and a large pinch each of salt and pepper.
7
Cook over moderate heat, stirring occasionally, until the onions are tender, about 15 minutes.
8
Add the cooked pumpkins, stock and wine and bring to a boil over high heat.
9
Stir well, reduce the heat to moderate and simmer for 45 minutes.
10
remove from the heat and let cool for 5 minutes.
11
Working in batches, puree the soup in a blender or food processor until smooth; transfer to a clean saucepan and season with salt and pepper.
12
To serve, reheat the soup, ladle into shallow bowls or cups and swirl in the creme fraiche.
13
Garnish with the Lentil Crisps.

8157

kcal

Calories

860

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 9 pounds sugar pumpkins or butternut squash, halved lengthwise, 2 tablespoons vegetable oil, 5 pearspeeled, cored and cut into 2-inch chunks, 3 large Spanish onions, sliced, and more.

Yes, Curried Pumpkin Soup with Spicy Lentil Crisps falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Pumpkin Soup with Spicy Lentil Crisps

How did you like this recipe?

Frequently Asked Questions